Lemon blueberry drop scones are tender, buttery, and bursting with juicy berries and zesty lemon flavor. Unlike traditional scones that require shaping and cutting, I simply scoop the dough and drop it right onto the baking sheet—making this recipe one of the easiest ways to enjoy fresh, homemade scones in under 30 minutes.
Why You’ll Love This Recipe
I love these scones because they’re quick, unfussy, and full of vibrant flavor. The blueberries add a sweet pop in every bite, while the lemon brings a bright, tangy balance. The drop method means no rolling or cutting, and the result is a golden-topped, fluffy scone that’s perfect for breakfast, brunch, or an afternoon snack with tea.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Granulated sugar
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Baking powder
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Salt
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Cold unsalted butter (cubed)
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Fresh lemon zest
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Fresh or frozen blueberries
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Heavy cream or whole milk
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Egg
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Vanilla extract
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Optional: coarse sugar for topping
Optional glaze:
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Powdered sugar
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Fresh lemon juice
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Lemon zest
Directions
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I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large bowl, I whisk together the flour, sugar, baking powder, salt, and lemon zest.
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I cut in the cold butter with a pastry cutter or my fingers until the mixture resembles coarse crumbs.
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I gently fold in the blueberries.
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In a small bowl, I whisk the cream, egg, and vanilla. I pour this into the dry mixture and stir just until combined—being careful not to overmix.
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Using a spoon or scoop, I drop mounds of dough onto the baking sheet, spacing them apart.
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If I want a little crunch, I sprinkle the tops with coarse sugar.
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I bake for 15–18 minutes, or until the tops are golden and the scones are cooked through.
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While they cool slightly, I whisk together the glaze ingredients and drizzle over the warm scones if desired.
Servings and timing
This recipe makes about 8–10 scones. It takes 10–15 minutes to prep and 15–18 minutes to bake.
Variations
Sometimes I swap blueberries for raspberries or blackberries, or mix in chopped white chocolate for extra richness. I’ve also used orange zest in place of lemon, or added a pinch of cardamom or cinnamon for a unique twist. For a dairy-free version, I use coconut milk and vegan butter.
Storage/Reheating
I store the scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4. To reheat, I warm them in the oven at 300°F for about 5–7 minutes or microwave for 10–15 seconds. These also freeze well—just wrap individually and thaw as needed.
FAQs
Can I use frozen blueberries?
Yes, I use them straight from the freezer without thawing to avoid extra moisture. I stir them in gently to keep the dough from turning purple.
Why are my scones dry?
Overbaking or using too much flour can cause dryness. I measure carefully and keep a close eye on the baking time.
Can I make the dough ahead of time?
Yes, I prep the dough and refrigerate it for a few hours before baking. I bake straight from the fridge.
How do I get fluffy scones?
I keep the butter cold and handle the dough gently. Overmixing will make them dense.
Do I have to use a glaze?
No, they’re delicious on their own, but the lemon glaze adds an extra hit of sweetness and tang.
Conclusion
Lemon blueberry drop scones are one of my favorite go-to bakes when I want something easy, quick, and irresistibly delicious. The tart lemon and juicy blueberries make a perfect pair, and the soft, flaky texture is everything I want in a scone. Whether for breakfast, brunch, or a sweet treat with tea, these scones always deliver.
Print
Lemon Blueberry Drop Scones
- Prep Time: 10–15 minutes
- Cook Time: undefined
- Total Time: 25–30 minutes
- Yield: 8–10 scones
- Category: Quick Bakes
- Method: Drop baking
- Cuisine: American / British
- Diet: Vegetarian
Description
Tender, buttery drop scones bursting with juicy blueberries and bright lemon flavor—no shaping required!
Ingredients
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Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.,In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.,Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.,Gently fold in blueberries.,In a separate bowl, whisk heavy cream (or milk), egg, and vanilla until smooth.,Pour wet mixture into dry ingredients and stir just until combined, avoiding overmixing.,Drop large tablespoons of dough onto prepared sheet, spacing about 2″ apart.,Sprinkle tops with coarse sugar if using.,Bake 15–18 minutes, or until scones are golden and set.,If making glaze, whisk powdered sugar, lemon juice, and zest until smooth.,Drizzle glaze over warm scones once they’ve cooled slightly.
Notes
Frozen blueberries can be used directly from the freezer—don’t thaw to prevent soggy dough.,Swap berries (raspberries, blackberries) or white chocolate for variation.,Try orange zest or a pinch of cardamom/cinnamon for a flavor twist.,Dairy‑free option: substitute coconut milk and vegan butter.
Nutrition
- Serving Size: 1 scone (1/10 loaf)
- Calories: 220
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 28 g
- Fiber: undefined
- Protein: 4 g
- Cholesterol: undefined
